Monday, January 27

Pumpkin Chocolate Chip Muffin Tops

Pumpkin is healthy (Some people call it a superfood because of it's Vitamin A, fiber and other amazing nutrients!).

Pumpkin is a great egg substitute. It gives egg-free baked goods a wonderful moist quality, and it holds everything together so well!

I knew I had to share these AWESOME pumpkin chocolate chip muffin tops with you. I call them muffin tops because they're almost like the thick and dense top of muffins...the part that many people eat first and love the most.

Recipe*Makes 12 muffins (I doubled the following recipe and made 24 muffins. They go fast in our house and I like to have some to freeze!)

Dry Ingredients:

2 and 2/3 cups oat flour

1 tsp. cinnamon

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp nutmeg

1/4 tsp cloves

1/2 cup (or more or less!) Enjoy Life Chocolate Chips

Liquid Ingredients:

1 and 1/2 cups canned pumpkin

1/2 cup soymilk (or ricemilk or coconut milk - any milk will do)

1/2 cup honey

1/2 cup agave nectar (you could probably use 1 cup honey or 1 cup agave nectar, but I chose to try half of each

1 Tbsp apple cider vinegar

3 Tbsp canola oil or vegetable oil

Directions:

Mix all the dry ingredients (a whisk or electric mixer makes it easier)

Add liquid ingredients to dry ingredients and mix well

Spoon about 1/3 cup of the mix into greased muffin tins until you fill up the 12 tins. I greased the tins using my trusty Misto Olive Oil Sprayer.

Temperature: Bake at 350 degrees.

Time: Set your oven for 27 minutes, and check to see the muffins are golden brown. My oven took about 28 minutes, but ovens do vary.

Makes 24 muffins.

Also, I've been the guest pinner on WeGo Health's "Healthy Eating" Pinterest Board all month. I'm actually kind of sad this is my last week as I've had tons of fun! I've been actively seeking out healthy recipes and finding some great eats on Pinterest!